Carnitas. Many find carnitas a little dry or flavorless. These have a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa.

Traditional carnitas are cooked in lard, pulled from the oil, chopped, and served directly in tacos and such. This versatile dish is one of our most requested at Salsa Brava. Whether you're throwing a fiesta-style party or amping up taco night, you can't go wrong with Pork Carnitas!. You can cook Carnitas using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Carnitas

Prepare 5 lb of Pork Shoulder.
You need 4 cup of Water.
You need 1/2 cup of Orange Juice.
It's 1/4 cup of Vegetable Oil.
Prepare 1/4 cup of milk.
You need 1 of White Onion.
It's 8 of Garlic Cloves.
Prepare 3 of Bay Leaves.
Prepare 2 tbsp of Oregano.
It's 2 tbsp of Brown Sugar.
It's 2 tsp of salt.

Succulent, mouth-watering, Tacos de Carnitas features full-flavored, bite-sized pieces of tender pork with gorgeous crispy edges, packed into a warm tortilla. Top your tacos with a squeeze of fresh lime juice and your favorite taco toppings for an authentic taste of Mexico at home! They're easy-to-make pork crisps that are very popular in Mexico. The secret to this recipe is the quick frying.

Carnitas step by step

Cut the pork shoulder into 1-2 inch cubes..
Thinly slice the onion..
All all ingredients to a large pot. Cover. Bring to a boil..
When it boils, uncover and set to low heat, stirring occasionally. Remove bay leaves after an hour..
After 2 hours water should be evaporated. Turn heat to medium, the remaining oil should fry the pork. Make sure to stir frequently to break up pork. Cook for another 15-20 mins..
Serve with rice or in tacos. I like to add hot sauce for some kick..

Be sure the meat is well drained before it's placed in oil, though, or it will splatter and pop. —Patricia Collins, Imbler, Oregon Carnitas (the word translates as "little meats") are wonderful morsels of boiled/fried pork that are crispy on the outside and chewy-tender on the inside. In Mexico, they are traditionally cooked outside in huge copper or stainless steel pots over an open fire, but this smaller version is easy to make at home on a regular stove, making it much more practical for the everyday home cook. Every tortilla dreams of being stuffed with Carnitas. The best of the best of Mexican food, seasoned pork is slow cooked until tender before gently teasing apart with forks and pan frying to golden, crispy perfection. This Carnitas Recipe method by Diana Kennedy, requiring only pork, water, and salt, is the simplest and most delicious carnitas recipe I've ever had.